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Dining Room and Banquet Management/2nd By Anthony j. Strianese
Material type:
TextPublication details: Delmar Publishers 1997 AlbanyDescription: xiii, 354 pages, 24 cmISBN: - 0-8273-7566-2
- 647.95068 St8 Second edition
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NORSU Dumaguete (Main Campus) Circulation Section | Circ 647.95068 St8 (Browse shelf(Opens below)) | Available | NORSU000013355 |
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| Circ 647.95068 M61 2007 Restaurant Management: Customers, Operations, and Employees | Circ 647.95068 M61 2007 Restaurant Management: Customers, Operations, and Employees | Circ 647.95068 Sp3 2000 Foodservice Organizations: A Management and Systems Approach | Circ 647.95068 St8 Dining Room and Banquet Management/2nd | Circ 647.95068 W52 West & Wood's Introduction to Foodservice/8th | Circ 647.950681 D63 1999 Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants | Circ 647.950681 D63 1999 Principles of Food. Beverage, and Labor Cost Controls for Hotels and Restaurants |
Includes appendix, glossary, bibliographic references, and index
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